Study On Processing Technology And Storage Characteristics Of Matcha Cassava Muffin

As one of the world’s three largest non-alcoholic beverages,tea has the effects of regulating immunity,delaying aging,preventing cancer and losing weight.In order to give full play to the nutrition and health value of tea and extend the tea industry chain,people are keen to use matcha powder as a raw material to make a wide variety of tea-containing food.Cassava is one of the three major potatoes in the world and is called the "king of starch".In the food industry,cassava starch often replaces part of the flour to make baked goods,which not only enriches the taste of food,but also reduces costs.Traditional muffins belong to the bakery category of heavy oil cakes,and are popular among consumers because of their excellent color and taste.However,traditional muffins are not conducive to the dietary balance and health concept of modern people.In order to improve the nutritional value of muffins and open up a new space for the combined use of cassava and matcha,this article innovatively developed matcha cassava muffins using tapioca starch and matcha as raw materials.Optimize its processing technology and compare the storage characteristics of ordinary muffin,matcha muffin and matcha cassava muffin to provide parameters for the actual production of muffin.The main findings are as follows:1.Study on the influence of tapioca starch and matcha powder on the rheological properties of batter.The effect of cassava content and matcha powder content on the rheological properties of muffin paste was determined by RVA and rheometer.It was found that: the increase of cassava starch ratio was positively correlated with the peak viscosity and disintegration value of batter;the increase of matcha powder content was related to the peak of batter Viscosity and final viscosity are negatively correlated;as the content of cassava starch increases,the viscoelasticity of muffin paste decreases,but the effect is relatively small when the content is 25%;as the content of matcha powder increases,the peak temperature of muffin paste There is an upward trend;a small amount of matcha has little effect on the rheological properties of muffin paste,so adding an appropriate amount of matcha powder can improve the color and fragrance of muffin and improve the quality of muffin.2.Matcha cassava muffin formula and baking process optimization.Based on the study of the effects of tapioca starch and matcha powder on the rheological properties of muffin paste,the sensory scoring,specific volume and texture characteristics of matcha cassava muffin were measured,and the single factor experiment and response surface method were used to optimize the experiment.Determine the optimal formula and best baking process for the matcha cassava muffin basic formula: per 100 g of low-gluten wheat flour,the content of tapioca starch is 28%,the amount of matcha powder is 3.1%,the amount of sugar is 30%,the amount of corn oil is added 30%,pure milk 50 ml,baking powder addition amount 2%,baking temperature 150 ℃,baking time 16 min,the muffin produced is green in color,pleasant in aroma and rich in taste.3.Comparison of storage characteristics of muffins.Through the overall score,moisture,microbial contamination and hardness changes of ordinary muffin,matcha muffin and matcha cassava muffin during storage,the results show that matcha cassava muffin is better than ordinary muffin and matcha in terms of antibacterial and moisture retention Ma Fen has advantages,and all indicators are qualified within 3days at room temperature(about 25°C)and 8 days at 4°C.